Shulum On A Stove or An Open Fire - Unique Taste. Recipe by Always Yummy!

The dish that is called «the taste that came from Caucasian mountains» is shulum. Rich soup is cooked from a stewed over low heat lamb. Simmering can last from 1,5 to 7 hours - culinary adepts claim the longer lamb is simmering the tastier shulum is. In the Caucasus shulum is almost a ceremony that come along with all the holidays and meeting guests. There is a variety of shulum recipes. In Azerbaijan or in Turkey, even in Caucasian villages - everywhere there are slight differences, but the main point - the stewed lamb with potato and carrot cooked on a stove or fire - remains everywhere. Have a feast day and cook shulum, all the more it is not difficult.
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Ingredients:
• lamb - 1,5 kg
• potato - 450 g
• fresh tomatoes - 500 g
• carrot - 180 g
• bulb onion - 500 g
• vegetable oil - 100 ml
• garlic - 6 cloves
• fresh parsley - 30 g
• fresh chili peppers - 2
• bay leaves - 2
• ground black pepper - 1 tsp
• water - 3 l
• salt - to taste
You will need:
• cauldron or stockpot
• carving board
Preparation:
1. Wash the lamb and dry with paper towel, cut the bulb onion into half rings, carrot into big slices, cut the tomatoes large-sized, potato into big slices and chop up the garlic and parsley.
2. Heat the vegetable oil in a cauldron or stockpot and fry the meat over high heat until golden brown for about 5 minutes in a few takes. Take the meat out of the cauldron into the bowl.
3. Remove extra oil out the cauldron.
4. Add the half rings of the onion and fry stirring over medium heat for 3 minutes, then add the carrot and keep frying stirring over medium heat for another 3 minutes.
5. Add the tomatoes and simmer over medium heat for 5 minutes stirring.
6. Add the chopped garlic and stir.
7. Place again the meat into the cauldron, add water, salt, pepper and stir, bring to a boil and reduce the heat to low, cover the lid and boil over low heat for 1,5 hours.
8. Add the potato, bay leaves and chili peppers, bring to a boil, cover the lid and cook over low heat for 20 minutes more until potato readiness.
9. Switch off the heat and add the chopped parsley and garlic to your taste.
10. Serve the shulum hot.
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